CARAMELIZED BANANA STUFFED CREPES

Hey Lovelies,
Happy New Month Loves! It's Friyay! Plus, its my 101 post! Yeei me! Let's kick off this new month with one of my sinful indulgences, after chocolate that is! Crepes! I cannot seem to get enough of these little morsels of deliciousness, I could eat them everyday, seriously! Crepes are so versatile, you can make them with whatever ingredients your mind tells you to, aaaand, you can stuff them with sweet or savory fillings. The sky really is the limit when it comes to this amazingly delicious breakfast, lunch, dinner, midnight snack dessert! See how you can eat it whenever. So my first Crepes recipe for this month is caramelized Banana stuffed Crepes! How lovely does that sound? Crispy on the outside yet gooey on the inside because of the bananas caramelized in sugar and butter!Then to top it off, sprinkled with icing sugar, no regrets! Yes yummyness! I feel like I'm on a high, that's the way I want to start this new month! With incredible food, people and places. I want to live out my 'good food. good vibes. good places' blog mantra. Like Julia Childs said " people who love to eat are always the best people..." so cheers to good food and being the best person to eat with 🍴🍷🔥
Ingredients

For the Crepes
1 Cup All Purpose Flour
2 Tablespoon Sugar
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2 Tablespoon Butter melted
Pinch Salt
1/2 Cup Milk
1 Teaspoon Vanilla Essence

For the Caramelised Banana
1 Banana
2 Tablespoon Sugar
1 Tablespoon Butter

Method

Sift the all purpose flour, baking powder, baking soda and salt
Add Sugar. Set aside

Mix the milk and melted butter, whisk until well combined

Add the wet ingredients (milk and butter mixture) to the dry ingredients (all purpose flour, baking soda, baking powder and salt)

Whisk the crepes batter until smooth. If mixture is a bit heavy add a tablespoon of milk at a time until you get a very light crepes batter. The lighter the batter, the thinner the crepes will be
Add the vanilla essence
You want a consistency like this below

Heat a non stick skillet and add vegetable oil or you can use butter
When using a non stick pan, you will only spread the butter/oil when starting to cook the crepes
The rest of the crepes will cook without additional butter/oil unless you see the pan is too dry

Add a ladle full/ 2 Tablespoons of the crepe batter to the pan. Tilt it so that the batter spreads around the pan up to almost the edges
This is why you need a really runny batter or else the crepe batter will not spread around the pan
Return the pan to the heat and cook for a few seconds until you see bubbles start to form at the top and the edges are crisp

Carefully lift the edges of the crepe with a spatula and lift it off the pan and flip it so that the second side cooks as well

Remove the crepe from the pan and place it on a plate and cover with a clean tea towel to keep it warm as you finish the rest of the batter

Once all the crepe batter is finished you can now caramelize the bananas
Chop the bananas into bite sized pieces
Heat a non stick pan
Add the 2 tablespoons of sugar and 1 tablespoon of butter to the pan

Let the butter and sugar cook until butter has completely melted and sugar starts to melt too

Add in the chopped bananas

Let the bananas cook in the butter sugar mixture for a few minutes

Turn the bananas and let them cook on the second side
The sugar will now have melted completely
Do not cook the bananas for too long as they will start to become mushy. You need them to still hold their shape when you are stuffing them inside the crepes

Spread the prepared crepes with the caramelized bananas and fold into quarters.
Drizzle with icing sugar and serve immediately

Now that is deliciousness in a single bite. Yum!

print recipe

CARAMELIZED BANANA STUFFED CREPES

by Mulunga Alukwe September-1-2017

Ingredients

• 1 Cup All Purpose Flour
• 2 Tablespoons Sugar
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 2 Tablespoon Butter melted
• Pinch Salt
• 1/2 Cup Milk
• 1 Teaspoon Vanilla Essence
• Caramelized Bananas
• 1 Banana
• 2 Tablespoons Sugar
• 1 Tablespoon Butter

Instructions

Sift the all purpose flour, baking powder, baking soda and salt. Add Sugar. Set asideMix the milk and melted butter, whisk until well combinedAdd the wet ingredients (milk and butter mixture) to the dry ingredients (all purpose flour, baking soda, baking powder and salt)Whisk the crepes batter until smooth. If mixture is a bit heavy add a tablespoon of milk at a time until you get a very light crepes batter. The lighter the batter, the thinner the crepes will be. Add the vanilla essence Heat a non stick skillet and add vegetable oil or you can use butter. Add a ladle full/ 2 Tablespoons of the crepe batter to the pan. Tilt it so that the batter spreads around the pan up to almost the edgesReturn the pan to the heat and cook for a few seconds until you see bubbles start to form at the top and the edges are crispCarefully lift the edges of the crepe with a spatula and lift it off the pan and flip it so that the second side cooks as well Remove the crepe from the pan and place it on a plate and cover with a clean tea towel to keep it warm as you finish the rest of the batterNow for the caramelized bananasHeat a non stick pan. Add the 2 tablespoons of sugar and 1 tablespoon of butter to the pan. Let the butter and sugar cook until butter has completely melted and sugar starts to meltAdd in the chopped bananas. Let the bananas cook in the butter sugar mixture for a few minutesDo not cook the bananas for too long as they will start to become mushy. You need them to still hold their shape when you are stuffing them inside the crepesRemove from the heatSpread the prepared crepes with the caramelized bananas and fold into quarters. Drizzle with icing sugar and serve immediately

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 3 Servings